Thai beef salad

From Taste.com.au

This aromatic Asian salad combines lemony-flavoured coriander leaves with cool cucumber, refreshing mint and rare beef.

Ingredients (serves 4)
3 tbs fresh lime juice
2 tbs finely chopped dark palm sugar
2 tbs fish sauce
4 tsp sesame oil
2 tsp soy sauce
4 tsp finely grated fresh ginger
2 garlic clove, crushed
1 (about 680g) beef rump steak
1 x 200g pkt grape tomatoes, halved
1 continental cucumber, halved lengthways, thinly sliced diagonally
1 red onion, halved, cut into thin wedges
2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
1 bunch fresh mint, leaves picked, large leaves torn
1 bunch fresh coriander, leaves picked
1 bunch fresh Thai basil, leaves picked, large leaves torn
55g (1/3 cup) toasted peanuts, coarsely chopped
4 kaffir lime leaves, centre veins removed, finely shredded
Method
Whisk together lime juice, palm sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a jug. Place the steak in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.
Preheat a barbecue grill or chargrill pan on high. Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.
Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and serve immediately.

Ash's Chicken Marinade

Ingreds:
Sweet Chilli Sauce
Soy Sauce
Chicken pieces

mix equal parts sweet chilli and soy sauce. marinade chicken pieces. bake in oven or BBQ

Elenas Calamari

Ingreds:
Fine Grain Italian Flour
S&P
Frozen Calamari Hood
Canola Oil

Cut Calamari into rings or sticks, wash.
dip in flour mixed with S&P.
shallow fry in hot oil.
serve with chilli-lime mayo.

Dill Fish

Ingreds:
White fish filets (eg flathead)
flour
whisked egg
dried dill
S&P

mix approx 3 tablespoons of flour approx 3 teaspoons dried dill. add S&P. put in glad bag.
rinse fish in water and dip in egg (can leave out the egg). put fish in bag and coat lightly with flour mix. pan fry.

Roasted Veg Cous Cous Salad

Ingreds:
Red Capsium
Red Onion
Pumpkin
Carrot
Garlic
Cous Cous
Bulgarian Feta
DeSeeded Kalamata Olives
Red Wine Vinegar
Oilve Oil
Cous Cous

Roast vegetables with olive oil and whole peeled garlic cloves.
Cut into small pieces, and stir through cous cous (cooked according to package directions). Then stir through crumbled feta and olives.
Stir through red wine vingear to taste (approx 1-2T).
can serve warm or cold

lemon pepper pitas

Ingreds:
pita bread
olive oil or butter
lemon pepper spice mix

brush pita bread with either oil or spread with butter. sprinkle over lemon pepper mix lightly. bake in hot oven until crips/golden brown

DRs lamb chops

Ingreds:
Rosemary, removed from stalks
wholegrain mustard
olive oil
crushed garlic
lamb chops

mix rosemary, mustard, oil and garlic (can be in with mortar and pestle to crush rosemary slighlty)
rub into lamb chops and bake in oven on rack

Dougs Roast Chicken Stuffing

Ingreds
Diced onion
diced apricots
diced toasted almonds
herbs (eg thyme and oregano)
chicken stock (1 cup)
bread crumbs
orange juice (optional)

cook diced onion. add apricots, almonds and herbs. stir through disolved chicken stock untill just rest of ingredients are just saturated. can add couple of tablespoons of OJ. add breadcrumbs untill mix can form a ball.

Crunchy Chinese Cabbage Salad (mum)

Ingreds:
1/2 medium chinese cabbage, shredded
12 spring onions chopped
2 sticks celery chopped
3/4 cup flaked almonds, toasted
1/3 cup sunflower seeds kernels, toasted
100g pack fried noodles
Dressing:
1/2 cup oilve oil
1/4 cup white vinegar
1/4 cup brown sugar
25 soy sauce

mix salad ingreds in bowl.
combine dressing ingreds and shake in jar and mix together with salad just before serving

Egg and Bacon Pies

Ingreds:
Eggs
Diced Bacon
Grated cheese
S&P
either sliced bread with crusts removed (squares) or tortillas

line greased muffin tins with with sliced bread or tortillas
crack one egg into each tin, break yolk. add diced bacon and gently stir through egg. sprinkle grated cheese over egg (optional) and add S&P to taste.
bake in oven untill egg firm (takes longer than expected, maybe 20-30 mins)

Janets Roast Veg Salad

Ingreds:
Roasting vegetables (eg pumpkin, carrot, sweet potato ect)
prosciutto
Salad:
any mixed salad eg:
mixed salad leaves
capers
thinly sliced apple (optional)

roast chopped veggies in bite sized pieces with prosciutto on top untill veggies cooked and prosciutto is crisp (may have to remove prosciutto if it gets too crip). Serve over salad and drizzle with balsamic

Janets Mushroom Salad

Ingreds
sliced mushrooms
butter
garlic
spinach
crumbled feta

cook mushrooms in butter (lots) and garlic.
serve over a bed of spinach and crumbled feta

Zoricas Potato Salad

Ingreds:
Baby Spuds (approx 10)
Eggs (approx 2-3)
1/4 red onion
avacado
2T dijonaise (french brand)
1T whole egg mayo

cook spuds, cool and cut into 1/2's. hard boil eggs and dice. dice red onion. mix in salad bowl.
mix dijonaise and mayo and stir through salad.

Green bean, almond and feta salad

Ingreds:
500g green beans, topped and tailed
1 cup flaked almonds
100g crumbed feta
2t chopped parsley (optional)
1T red wine vinegar
S&P
3T olive oil

Cook beans in boiling water for a couple of mins then quicky rinse under cold water. Drain and place on a platter.
lightly roast (in oven or fry pan) flaked almonds.
sprinkle feta, parsley and almonds over beans.
mix vinegar, oil and S&P and drizzle over salad

Auntie Kathys Avacado and Mango Salad

Ingreds:
250g bean sprouts
2 ripe avacados
1 can mango slices or 1-2 fresh mangos
Dressing:
1/4 cup sugar
1 t dry mustard
1t salt
3t chopped spring onions
1-2t celery or poppy seeds
1 cup olive oil
1/3 cup lemon juice

mix dressing in vitamiser (or with barmix ect), pour over salad ingreds. Good to make salad dressing the day before.

Tandori chicken

Ingreds:
Equal parts tandori paste and plain yogurt
mango chutney
natural yogurt mixed with dried mint leaves and salt

marinade chicken (breast, thigh, drumsticks - can be bone in or out) in mixed tandori paste at least 4 hours. bake in oven, serve with mango chutney and yogurt/mint mix. good served with spinach as well

Herb Marinated Butterflied Leg of Lamb

Marinade:
1/4 pint olive oil
3T lemon juice
1t salt
1/2 t pepper
2T parsley (chopped)
1t dried orgeano
3 bay leaves, crumbled
2 small onions, thinly sliced (rings)
3 cloves garlic, thinly sliced
1t salt ( to add to meat when BBQing)
Sauce:
3 egg yolks
1T lemon juice
1t arrowroot (probably need more like 2t)
1t salt
1/2 t caynee pepper
1/2 pint chicken stock
1T parsley (chopped)

Mix marinade ingredients in large glad bag, marinade butterflied leg of lamb at least overnight.

Sauce:
mix 3 egg yolks, combine with lemon juice, arrowroot, salt and cayenne. beat with whisk.
place in saucepan over low heat and slowly add chicken stock untill sauce thickens. add parsley at end

Bill Granger Baked Sausages

**note good to precook (par boil) potatoes first**

Requiring little preparation, simply assemble the ingredients in a pot and bake for 30-40 minutes.

6 italian sausages
800 g kipfler potatoes scrubbed and sliced
1½ teaspoons Paprika
1 Rosemary stalk
4 Garlic Cloves unpeeled
sea salt
freshly ground Black pepper
2 Slices ciabatta bread
50 ml Extra Virgin Olive Oil
1 handful continental parsley

Preheat the oven to 200 C.
Slice the sausages into 4cm pieces and place in a large roasting pan.
Add the potatoes, paprika, rosemary, garlic cloves, sea salt and pepper.
Tear the ciabatta into bite size pieces and add to the roasting tray.
Drizzle over the oil and gently toss to combine.
Place in the oven and cook, stirring occasionally, for 30-40 minutes or until the potatoes are tender and the sausages and bread are golden brown.
Top with continental parsley and serve with a green salad.

Nat's Chicken Pie

Ingreds:
diced chicken thigh or breast
1 tin mushroom soup
diced boiled spuds
cooked diced bacon
leek

line pie tin with puff pastry and cook untill brown.
brown leeks, bacon and spuds. add soup and diced chicken.
pour soup mix into puff pastry, cover with puff pastry and brown.

crock pot slow roasted pork from http://crockpot365.blogspot.com/

3-4 pound boneless pork butt or shoulder
10 whole garlic cloves
3 bay leaves
1 teaspoon sage1 teaspoon rosemary
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
1 tablespoon gluten free Worcestershire sauce1 tablespoon brown sugar
1/4 cup dijon mustard
1/4 cup honey
1/2 cup dried cranberries
1 cup beer (Redbridge is gluten free)

The Directions.Use a 6 quart slow cooker. Put the meat into your crockpot, and pour on dry spices, and brown sugar. Flip the meat over a few times in the stoneware so the spices are kind of stuck to all sides. Add Worcestershire sauce, mustard, honey, and cranberries. Top with bay leaves. Pour in the beer.Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork. I cooked on low for 12 hours, and while the meat was tender and flavorful, it did burn a bit on the top and sides. Serve over rice or pasta, or on your favorite sandwich rolls.